What is "zabaglione"(sabayon, sambayon)? : from Larousse Gastronomique
A light foamy dessert of Italian origin, made by whisking egg yolks, wine, and sugar together over a gentle heat.
Zabaglione is served barely warm in cups or glasses; it can also be poured over a dessert, poached fruit, a pastry, or ice cream.
The word is derived from the Neapolitan dialect word zapillare, meaning 'to foam'.
Zabaglione can be made with dry white wine, sweet white wine, Marsala, fortified wine, port, or else a mixture of white wine and a liqueur, or white wine and a spirit.
It can also be flavoured with lemon or vanilla.
Its preparation requires some skill, as the yolks must thicken without coagulating and the end result must be very frothy.
Sometimes whisked egg whites are added to zabaglione after it has been beaten up, just before serving.
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